serves 6

Ricotta gnocchi, or gnudi, are a real treat and so much simpler to prepare than potato gnocchi. The addition of ricotta in place of potato yields a much more luxurious and cloud-like fluffy bite. Tossed in the simplest of tomato sauces and served with a mountain of grated parmesan, this dish might seem understated but can please just about anyone (perfect for to impress your date, friends or visiting family members). If you're not a fan of Pomodoro sauce, try gnudi with a kale and pistachio pesto, brown butter, sage, and prosciutto, or even a butternut squash "alfredo".

For the Gnudi:

2 cups whole milk ricotta

1 egg, beaten

1 egg yolk, beaten

1/4 cup freshly fine-grated parmesan

1/4 cup freshly fine-grated pecorino romano

1 teaspoon black pepper

1 teaspoon kosher salt

Pinch freshly grated nutmeg

1/2 cup all-purpose flour

For the Pomodoro Sauce:

1 28-ounce can crushed tomatoes, San Marzano preferred

1 cup tomato puree

1/4 cup extra virgin olive oil

3 cloves garlic, grated

Kosher salt and freshly ground pepper to taste

Granulated sugar, to taste

In a large bowl combine the ricotta, egg, egg yolk, grated cheese, pepper, salt, and nutmeg until combined. Stir in the all-purpose flour until just combined, and forms a ball (expect to see pieces of ricotta throughout the dough).

Line a baking sheet with all-purpose flour and using two soup spoons make quenelles, or football shapes, out of the gnudi dough (between each quenelle, run both spoons under warm, but not hot water, and dry thoroughly). If not cooking the gnudi straight away, dust the tops with more all-purpose flour and store in the refrigerator covered in plastic wrap or a clean kitchen towel.

Cook gnudi in a pot of salted boiling water for 5-6 minutes and drain.

In a skillet heat 1 tablespoon of olive oil over medium heat. Add the grated garlic and cook until just fragrant. Add the crushed tomatoes, tomato puree and remaining olive oil. Season with salt and pepper. Simmer for 10 minutes and taste. Adjust seasoning with more salt, pepper, and sugar if necessary. Simmer for 10 minutes more.

Serve the gnudi with the pomodoro sauce and plenty of grated parmesan cheese.

Braises, a favorite of everyone during the colder months, are actually quite versatile. Not only that, but they truly get better after cooking and sitting in your fridge for a couple days. This is my current favorite way to highlight bayleaf, my favorite aromatic. You can substitute the chicken for almost any other protein. A pork shoulder would compliment the flavors delightfully!

Serves 4-6

5 fresh bayleaves
1 teaspoon black peppercorns
Kosher salt and freshly ground pepper
2 teaspoons Hungarian smoked paprika
1/2 teaspoon ground coriander
3- 3 1/2 lbs bone-in chicken legs, butchered into thighs and drumsticks
Extra-Virgin olive oil
1/4 cup organic apple cider vinegar
1 cup homemade or high-quality chicken stock
1 head of garlic, roasted and cut in half horizontally
2 lemons, cut in half
12 Thumbelina carrots, scrubbed and trimmed
4 pencil leeks, cut in half
8 pear onions, peeled
4 sprigs of thyme

Preheat the oven to 350 degrees.

In a heavy bottomed skillet over medium-high heat toast the bayleaves until charred and peppercorns until aromatic.

In a large cast iron skillet or dutch oven, heat 1 tablespoon olive oil over medium heat. Season the chicken liberally with salt and pepper and the paprika. When the oil is shimmering and almost smoking, add the seasoned chicken skin side down and sear until golden brown- about 4 minutes. Turn the chicken and cook for 2-3 minutes. Add the apple cider vinegar, making sure to scrape up the brown bits from the bottom of the pan. Add the the chicken stock, roasted garlic and lemons and cover the pan with a lid or foil and move to the oven. Braise for 25-30 minutes before adding the prepped vegetables and thyme. Make sure the vegetables are covered in the braising liquid. Braise for another 25-30 minutes or until the meat is cooked through and the vegetables are fork tender.

Serve immediately with mashed potatoes or your choice of side.